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We were treated to this wonderful cheesecake when visiting our good friends in Pasadena. It was beautiful and truly delicious. Marci adapted it from a recipe in Bon Appetit back in 2003. This makes a wonderful dessert for after a Holiday party.
Ingredientes
- For the Crust
- 1 1/2 cups gingersnap crumbs (I used regular gingersnaps, and you can also use Midel brand gluten free gingersnaps)
- 5 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- For the Filling
- 3 (8 ounce) packages cream cheese
- 1 cup sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- walnut halves or pecan halves, for garnishing
Direcciones
- FOR CRUST: Preheat oven to 350 F. Wrap the outside of a 9-inch diameter springform pan with foil. Place gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the pan. Bake crust about 5 minutes until slightly browned. Set aside. Maintain oven temperature.
- FOR FILLING: Bring the cream cheese to room temperature. Blend the cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.
- Bake cheesecake until the center is set (doesn't slide in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Cool in the pan on a rack.
- Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.). Run a knife around between the crust and pan sides and remove sides. Arrange walnuts or pecans decoratively on cake.
- Serve plain or with a dollop of plain or whisky whipped cream
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 454 | |
| Calories from Fat 250 | 55% |
| Total Fat 28.45g | 36% |
| Saturated Fat 15.13g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 443mg | 18% |
| Potassium 243mg | 7% |
| Total Carbs 44.68g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 26.24g | 17% |
| Protein 6.86g | 11% |
Evaluaciones
17 de Diciembre de 2010
I made a similar one last week, but my cheesecake cracks badly. :(Esta es una variación
Comentarios
11 de Enero de 2011Pumpkin, Gingersnaps, and Walnuts...I can't think of a better combination.
21 de Diciembre de 2010I found a version of this recipe with the cream cheese divided into portions, one kept plain and one pumpkin-ed, then marbled before baking. Great flavor and texture!
